Danish Frikadeller Meatballs with Herbed Parsley Potatoes

Danish Meatballs (Frikadeller) with Parsley Potatoes

Category: Main Course
Servings: 38
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes

Ingredients

Instructions

1. Prepare the Meatballs:
   Begin by finely chopping the yellow onions. Heat a pot of salted water on the stove, which will be used for boiling the potatoes later.

   Related Articles

   • 
     Herb-Crusted Plaice Roll-Ups with Creamy Caper Sauce
   • 
     Velvety Homemade Vanilla Gelato
   • 
     Authentic Crescente Bolognese: Savory Italian Bread with Prosciutto and Pancetta
   • 
     Refreshing Watermelon Anguriata with Summer Fruits and Moscato

2. Cooking the Onions:
   Add the chopped onions to the pot and cook them on medium heat. Stir occasionally, adding vegetable broth if necessary to prevent burning.

3. Spicing the Meat:
   While the onions are cooking, in a separate mixing bowl, combine the ground pork, eggs, breadcrumbs, nutmeg, and ground cinnamon. Stir in the cooked onions, which should have softened by now.

4. Form the Meatballs:
   Shape the mixture into small balls, each weighing about 20-25 grams. Use your hands to form the meatballs, rolling them between your palms to make them round.

5. Coating the Meatballs:
   Roll each meatball in flour, ensuring the coating is even and well adhered.

6. Cooking the Meatballs:
   Heat the butter in a large skillet over medium heat. Once the butter has melted, carefully place the meatballs in the skillet. Cook the meatballs, turning them frequently to ensure an even golden brown color on all sides.

7. Adding Beer for Flavor:
   Pour the light beer (at room temperature) into the skillet with the meatballs. Allow the beer to simmer on low heat for about 3-4 minutes until the sauce thickens.

8. Keep Warm:
   Once the meatballs are cooked through, turn off the heat and keep the meatballs warm while you prepare the parsley potatoes.

9. Prepare the Potatoes:
   Wash the potatoes thoroughly under cold running water, then cook them in the salted water for about 30 minutes until tender.

10. Finish the Potatoes:
    After boiling, peel the potatoes and slice them into thin rounds.

11. Sauté the Potatoes:
    In a separate pan, heat the extra virgin olive oil and butter. Add the sliced potatoes to the pan and sauté them until golden. Season with a pinch of salt and pepper, then sprinkle with fresh chopped parsley.

Serving Suggestions

• Serve the warm Danish meatballs on a plate alongside the parsley potatoes for a comforting, hearty meal.
• Garnish with extra parsley if desired and enjoy with a refreshing glass of light beer or your favorite beverage!

Nutritional Information (Per Serving)

Enjoy these tender, flavorful Danish meatballs with a touch of spice and a hearty side of parsley potatoes for a truly satisfying meal that brings the essence of Scandinavian cuisine to your table!